Poured Gingerbread
(0)
35 min
Under an hour
Roman Vaněk
Preparation method
Ingredients overview
- 400 g all-purpose flour
- 300 g cherry jam
- 200 g softened butter and butter for greasing the baking dish
- 200 g granulated sugar
- 15 g cocoa
- 12 g baking powder
- 5 g gingerbread spice
- 250 ml lukewarm milk
- 1 egg
- coarse flour for dusting the baking dish
- This dish is best enjoyed with quality coffee.
Preheat the oven to 180 °C. Grease the baking dish with butter and dust with coarse flour.
Place all ingredients except the jam into a food processor and mix for 3–4 minutes at medium speed. Pour the batter into the prepared baking dish and smooth the surface. Fill a piping bag with jam and pipe a diagonal lattice onto the raw batter.
Place the baking dish into the preheated oven and bake for 20 minutes. Let the finished gingerbread cool in the baking dish before cutting it into individual slices.
Chef's tip
You can add half a teaspoon of ground cinnamon to the batter. Instead of cherry jam, you can use any jam with a more pronounced sour taste. You'll know the batter is baked when you insert a skewer into the center of the gingerbread and pull it out, and it comes out dry. If there's raw batter on the skewer after pulling it out, bake for a little longer.
40 min
Under an hour
